Super spicy chillies can be used in curry mix and sauce, and in almost any other slow-cooked dish as the chili flavor comes out slowly. The spice can be used in a wide variety of curries, sauces, pickles, chutneys and pastes.
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HEERA BLACK PEPPER POWDER 400G
Reference: HEE000606
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Black Pepper Coarse is also known as kali mirch powder or kali miri powder. Black pepper comes from the pepper plant. It is a smooth woody vine that grow up to 33 feet in hot and humid tropical climates.
Tandoori masala to indyjska mieszanka przypraw składająca się z różnych przypraw; będzie zawierać kminek, kolendrę i kurkumę, ale może się nieznacznie różnić w zależności od przepisu, czasami wzywając do indyjskiej mieszanki przypraw garam masala.
Black salt has antioxidant properties and has surprisingly low sodium levels. It also contains important minerals like iron, calcium, and magnesium, which are essential to healthy bodies. Black salt stimulates bile production in the liver, and helps control heartburn and bloating.
Deggi mirch, a distinctive Indian spice made from a blend of colourful red capsicums and Kashmiri red chillies, adds a mild heat and a deep red-orange colour to soups, tandoori chicken and other traditional dishes. It is often combined with garam masala to flavor thick soups and biryanis.
Coriander powder is derived from the seeds of the coriander plant. It adds a mild flavour and aroma to sweet and savoury food preparations. Most commonly, it is bought as whole dried seeds and ground as and when needed, but it can also be found as a readymade powder.
The powder is extracted from the ginger root which is dried. It is a fine off-white or slightly brownish powder that has a strong aroma and a pungent flavour.
Deggi mirch, a distinctive Indian spice made from a blend of colourful red capsicums and Kashmiri red chillies, adds a mild heat and a deep red-orange colour to soups, tandoori chicken and other traditional dishes. In the north of India, it is liberally added to chicken and vegetable curries and dhals as well as naan and paratha breads. While in the Southern states, it is often used in kebabs, adding colour and flavour to rice, dhals - particularly sambhars - soups and stews. It is often combined with garam masala to flavor thick soups and biryanis.